Crockpot recipes, Part 1

SLOW COOKER CILANTRO LIME CHICKEN
yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 8 HOURS total time: 8 HOURS 10 MINUTES

INGREDIENTS:
1 1/2 pounds boneless, skinless chicken breasts
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 cup corn kernels, frozen, canned or roasted
1/2 cup salsa, homemade or store-bought
1/2 cup chopped fresh cilantro leaves
1 red onion, diced
1 jalapeño, diced
2 teaspoons cumin
2 teaspoons chili powder
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
Juice of 2 limes
DIRECTIONS:
In a gallon size Ziploc bag or large bowl, combine chicken, beans, tomatoes, corn, salsa, cilantro, onion, jalapeno, cumin, chili powder and garlic. Place in freezer for up to 1 month.*
Place chicken mixture into a 6-qt slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in lime juice.
Serve immediately.
NOTES:
*Thaw chicken mixture for 12-24 hours prior to adding to the slow cooker.

Reality check: 

This is delicious. Just sump everything into a large ziploc and freeze. I personally never remember to thaw anything, so I just dump the frozen blob into the crockpot and cook all day on low.